So this time we thought that we would share a different way to prepare ground meat…Cuban Style. This dish is not only extremely delicious, easy to make, but also very light. We served ours with some white cauliflower rice (without bacon), and some traditional Colombian Patacones, twice fried green plantains; watch for our recipe.

Combine ground sausage and beef with juice from 2 limes and salt. Make sure the mixture is well combined.

Finely chop Onion, Peppers, and Garlic and combine together with meat.

Cover meat, refrigerate, and allow the meat to marinate for at least 1 hour

Heat Coconut Oil in a large pot on medium-high heat, add ground meat, stir often to avoid meat from clumping together. Reduce heat if meat begins to clump and stir well to make sure . Cook for 5-8 minutes.

Add Tomato and allow to simmer, if meat becomes to dry you should add a 1/4 to a 1/2 cup of water.

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL

We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips.

This is a modified version of a very typical dish from the Caldas region of Colombia. This may seem like a dessert, but it is always served as a side dish and usually accompanied by rice and meat. We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion. We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms. Delicious! (thank you Nancy, Rob and Kelly)

Ingredients for 6 servings (1/2 plantain per serving)

3 large and very ripe (black and yellow and NOT green) Plantains

6 Tbsp Labne Cheese (Lebanese cream cheese)

2 Tbsp Coconut Oil

1 tsp Cinnamon

Salt to taste

Preparation Instructions

Preheat oven to 400 degrees

Gently warm Coconut Oil until it melts

Cut each plantain lengthwise through center (avoid cutting in two pieces)

This is one of our favorite things to eat. The meat is very tender and tastes a little like Halibut cheeks meets super tender chicken. We purchase ours from a local Asian market as they otherwise sometimes difficult to find. The frog meat is very lean and will work well with more complex side dishes if you so choose.

Our recipe yields 18 pair…yummmm!

What will you need?

several packages of frog legs, you’ll have to thaw them out as they are most likely frozen

Dry the frog legs off with paper towels, quickly dip into fork whipped egg, and roll legs into the coconut batter mixture, dip them into the egg once more and roll into the coconut flakes. Pat gently before placing them into the hot coconut oil.

Heat your favorite pan, we used our cast iron skillet, and put enough coconut oil in so that the legs are 1/4 covered – make sure that you heat pan to get very hot, then reduce heat to medium heat. Place your frog legs into the hot oil carefully, until they are golden brown, 3 – 5 minutes on each side should do it.

Place onto paper towels and serve with your favorite side dish. We’d love to hear from you when you make yours. Enjoy! Jo n Henry :-)

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